<\/p>\r\n
Margarin b\u00fdv\u00e1 n\u011bkdy naz\u00fdv\u00e1n um\u011bl\u00fdm tukem nebo se o n\u011bm tvrd\u00ed, \u017ee obsahuje um\u011bl\u00e9 suroviny. Tato asociace je v\u011bt\u0161inou spojena s pou\u017e\u00edv\u00e1n\u00edm \u010d\u00e1ste\u010dn\u011b ztu\u017een\u00fdch tuk\u016f ve v\u00fdrob\u011b. V \u0159ad\u011b \u010dl\u00e1nk\u016f se do\u010dt\u011bme, \u017ee se margarin vyr\u00e1b\u00ed ztu\u017eov\u00e1n\u00edm. To je ov\u0161em zkreslen\u00e1 p\u0159edstava. Margarin se vlastn\u011b nikdy ztu\u017eov\u00e1n\u00edm nevyr\u00e1b\u011bl. V\u00fdroba margarinu vy\u017eaduje, aby alespo\u0148 jeden z tuk\u016f byl pevn\u00e9ho skupenstv\u00ed. Za t\u00edmto \u00fa\u010delem se ztu\u017eovaly se pouze n\u011bkter\u00e9 tuky, kter\u00e9 se pou\u017e\u00edvaly k jeho v\u00fdrob\u011b. Ke ztu\u017eov\u00e1n\u00ed doch\u00e1zelo i v jin\u00e9m v\u00fdrobn\u00edm z\u00e1vod\u011b, z \u010deho\u017e jasn\u011b vypl\u00fdv\u00e1, \u017ee se jedn\u00e1 o zcela odd\u011blen\u00e9 v\u00fdrobn\u00ed technologie a ztu\u017eov\u00e1n\u00ed s v\u00fdrobou margarin\u016f p\u0159\u00edmo nesouvis\u00ed.<\/p>\r\n
V sou\u010dasn\u00e9 v\u00fdrob\u011b se pou\u017e\u00edvaj\u00ed p\u0159\u00edrodn\u00ed tukov\u00e9 suroviny a pokud se p\u0159ed vlastn\u00ed v\u00fdrobou upravuj\u00ed jejich vlastnosti, tak p\u0159eva\u017euj\u00ed fyzik\u00e1ln\u00ed a enzymov\u00e9 postupy. Tuky, kter\u00e9 v r\u00e1mci t\u011bchto technologi\u00ed vznikaj\u00ed, jsou zcela identick\u00e9 s t\u011bmi, kter\u00e9 se vyskytuj\u00ed v p\u0159\u00edrod\u011b nebo vznikaj\u00ed obdobn\u00fdmi procesy v lidsk\u00e9m organizmu. P\u0159i tr\u00e1ven\u00ed tuk\u016f se rovn\u011b\u017e p\u016fvodn\u00ed molekuly tuk\u016f (triacylglyceroly), kter\u00e9 sn\u00edme, \u0161t\u011bp\u00ed na mastn\u00e9 kyseliny a estery glycerolu. \u010c\u00e1st z nich se zase v organizmu zp\u011btn\u011b p\u0159etv\u00e1\u0159\u00ed na tuky. Zastoupen\u00ed mastn\u00fdch kyselin v nov\u011b vznikl\u00fdch molekul\u00e1ch je jin\u00e9 ne\u017e v tuc\u00edch p\u0159ij\u00edman\u00fdch stravou. Pokud se nepou\u017e\u00edvaj\u00ed ztu\u017een\u00e9 tuky, co\u017e je dnes u zna\u010dkov\u00fdch v\u00fdrobk\u016f b\u011b\u017en\u00fd standard, tak ve\u0161ker\u00e9 tukov\u00e9 suroviny jsou p\u0159\u00edrodn\u00ed nebo p\u0159\u00edrodn\u011b identick\u00e9, o \u017e\u00e1dn\u00e9 um\u011bl\u00e9 tuky se nejedn\u00e1.<\/p>\r\n
Podobn\u011b je tomu i u jin\u00fdch surovin. Nej\u010dast\u011bji pou\u017e\u00edvan\u00e9 emulg\u00e1tory mono-, diacylglyceroly jsou l\u00e1tky b\u011b\u017en\u011b se vyskytuj\u00edc\u00ed v organizmu, kter\u00e9 vznikaj\u00ed p\u0159i tr\u00e1ven\u00ed tuk\u016f. Emulg\u00e1tor lecithin je p\u0159\u00edrodn\u00edho charakteru. Vitaminy nebo barviva pou\u017e\u00edvan\u00e1 ve v\u00fdrob\u011b jsou p\u0159\u00edrodn\u00ed nebo p\u0159\u00edrodn\u011b identick\u00e9. Zcela p\u0159\u00edrodn\u00ed jsou ml\u00e9\u010dn\u00e9 ingredience. V\u00fdrobky s ni\u017e\u0161\u00edm obsahem tuku n\u011bkdy vy\u017eaduj\u00ed p\u0159\u00eddavek stabiliz\u00e1tor\u016f emulze. \u017delatina, pou\u017e\u00edvan\u00e1 k tomuto \u00fa\u010delu, je p\u0159\u00edrodn\u00edho charakteru. Modifikovan\u00e9 \u0161kroby nejsou geneticky modifikovan\u00e9, jak se ob\u010das m\u016f\u017eeme do\u010d\u00edst na internetu, jedn\u00e1 se o \u0161krob upravovan\u00fd v\u011bt\u0161inou fyzik\u00e1ln\u00edmi \u010di enzymov\u00fdmi procesy. Nejde tedy o \u017e\u00e1dn\u00e9 l\u00e1tky, kter\u00e9 by organizmus neum\u011bl str\u00e1vit. Nakonec i podobn\u00e9 produkty vznikaj\u00ed ze \u0161krob\u016f p\u0159i va\u0159en\u00ed nebo v procesu tr\u00e1ven\u00ed. Nav\u00edc se jedn\u00e1 o l\u00e1tky, kter\u00e9 jsou ve v\u00fdrobc\u00edch ve velmi n\u00edzk\u00fdch koncentrac\u00edch, co\u017e z hlediska v\u00fd\u017eivov\u00e9ho nem\u00e1 v\u00fdznam.<\/p>\r\n
Podobn\u011b je tomu v p\u0159\u00edpad\u011b konzerva\u010dn\u00edch l\u00e1tek. Nej\u010dast\u011bji pou\u017e\u00edvan\u00e1 konzerva\u010dn\u00ed l\u00e1tka kyselina sorbov\u00e1 \u010di jej\u00ed s\u016fl se rovn\u011b\u017e vyskytuje i v p\u0159\u00edrod\u011b. Najdeme ji nap\u0159\u00edklad v plodech je\u0159\u00e1bu, kter\u00fd m\u00e1 latinsk\u00e9 rodov\u00e9 jm\u00e9no Sorbus. Nav\u00edc margarin s vy\u0161\u0161\u00edm obsahem tuku nemus\u00ed nutn\u011b (podobn\u011b jako m\u00e1slo) konzerva\u010dn\u00ed l\u00e1tky v\u016fbec obsahovat. Z\u00e1vis\u00ed na v\u00fdrobci, zda se rozhodne v\u00fdrobek konzervovat, aby zamezil r\u016fstu a pomno\u017een\u00ed mikroorganism\u016f ve v\u00fdrobku.<\/p>\r\n
Rozt\u00edrateln\u00e9 tuky b\u00fdvaj\u00ed n\u011bkdy z pohledu po\u017e\u00edvan\u00fdch p\u0159\u00eddatn\u00fdch l\u00e1tek srovn\u00e1v\u00e1ny s m\u00e1slem s t\u00edm, \u017ee m\u00e1slo \u017e\u00e1dn\u00e9 p\u0159\u00eddatn\u00e9 l\u00e1tky neobsahuje, co\u017e v\u0161ak rovn\u011b\u017e nen\u00ed \u00fapln\u011b pravda. N\u00edzkotu\u010dn\u00e9 m\u00e1slo s obsahem tuku 39 %, kter\u00e9 je obl\u00edben\u00e9 u spot\u0159ebitel\u016f v N\u011bmecku, obsahuje emulg\u00e1tory, konzerva\u010dn\u00ed l\u00e1tku i stabiliz\u00e1tory emulze.<\/p>\r\n
Jedinou skute\u010dn\u011b um\u011blou l\u00e1tkou, se kterou se m\u016f\u017eeme v rozt\u00edrateln\u00fdch tuc\u00edch setkat, je emulg\u00e1tor polyglycerol-polyricin-ole\u00e1t. Jeho pou\u017eit\u00ed je v\u0161ak v\u00e1z\u00e1no na v\u00fdrobky a obsahem tuku okolo 25 %, kter\u00e9 maj\u00ed na trhu velmi n\u00edzk\u00fd pod\u00edl.<\/p>\r\n
Dne\u0161n\u00ed margariny rozhodn\u011b nelze pova\u017eovat za um\u011bl\u00e9 tuky a ani neobsahuj\u00ed p\u0159\u00eddatn\u00e9 l\u00e1tky, kter\u00e9 by nem\u011bly ekvivalent v p\u0159\u00edrod\u011b, krom\u011b v\u00fd\u0161e zm\u00edn\u011bn\u00e9ho emulg\u00e1toru. Na trhu se m\u016f\u017eeme setkat i s bio-margariny, co\u017e lze pova\u017eovat za dal\u0161\u00ed d\u016fkaz o p\u0159\u00edrodn\u00edm charakteru v\u00fdrobku.<\/p>","protected":false},"excerpt":{"rendered":"
Margarin b\u00fdv\u00e1 n\u011bkdy naz\u00fdv\u00e1n um\u011bl\u00fdm tukem nebo se o n\u011bm tvrd\u00ed, \u017ee obsahuje um\u011bl\u00e9 suroviny. Tato asociace je v\u011bt\u0161inou […]<\/p>\n","protected":false},"author":5,"featured_media":11991,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[353],"tags":[],"class_list":["post-11994","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/11994","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/comments?post=11994"}],"version-history":[{"count":1,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/11994\/revisions"}],"predecessor-version":[{"id":13313,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/11994\/revisions\/13313"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media\/11991"}],"wp:attachment":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media?parent=11994"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/categories?post=11994"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/tags?post=11994"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}